Looking for something savory to go with those muffins from yesterday’s post? These breakfast potatoes are so delicious and filling that they’re perfect for lunch or dinner as well! Baby red potatoes are tossed with kale, red onions, yellow and red bell peppers, apple-sage vegan sausage, garlic and seasonings and then topped with scallions.
First wash the baby red potatoes, slice in half and then quarter each half. I like to leave the skins on so long as you wash them well. Boil them until slightly tender, drain and set aside. In a pan, saute in a bit of olive oil 3 cloves of minced garlic. Once it’s slightly browned, add in a handful of chopped kale, diced bell pepper, diced red onion and diced vegan sausage (I use Field Roast brand in apple-sage flavor. These can be found at Whole Foods). Brown all of it together and then add in the potatoes. Toss with a dash of red chili flakes, dried basil, cinnamon, nutmeg, freshly ground black pepper and sea salt. Place into a serving dish and then garnish with the scallions.
Serve with ketchup (my favorite), hot sauce, or a yummy mixture of the two together.